Ingredients:
- 1/2 fennel bulb, halved lengthwise, cored and very thinly sliced
- 1/2 Granny Smith apple, cored and very thinly sliced
- 3 tsp. fresh lemon juice
- 3 Tbsp. crème fraîche
- 1 1/2 Tbsp. Greek yogurt
- 1 Tbsp. finely grated fresh horseradish
- Pinch of sugar
- Kosher salt
- Butter, softened, for spreading
- 4 slices of dense rye bread
- 1/2 pound sliced smoked salmon
- Small dill sprigs and flaky sea salt, for garnish
Directions:
- Fill a medium bowl with ice water. Add the sliced fennel and apple and let sit until crisp, about 10 minutes. Drain well and pat dry.
- In a medium bowl, toss the fennel and apple with 1 teaspoon of the lemon juice.
- Meanwhile, in a small bowl, mix the crème fraîche with the yogurt, horseradish, sugar and the remaining 2 teaspoons of lemon juice. Season the horseradish crème with salt.
- Spread butter on the rye bread and arrange the smoked salmon on top. Dollop the horseradish crème on the salmon, then top with the fennel-apple salad. Garnish with dill and sprinkle with flaky sea salt; serve.
- Variation: use thinly sliced radishes or cucumbers.
